Traditional but cheesy eggplant parmigiana - Better Homes & Gardens Australia

Ingredients

• Olive oil, for drizzling
• 4–5 medium eggplants, sliced longways (about 5–6 slices per eggplant, not too thin)
• 4–5 balls of buffalo mozzarella, drained and sliced
• 2 bunches basil, leaves picked
• Grated parmesan, to garnish
• Green salad, to serve
• Tomato sauce
• 2–3 tablespoons olive oil
• 2 brown onions, finely chopped
• 6 cloves garlic, finely chopped
• 2–3 x 400g cans chopped tomatoes
• 1 parmesan rind
• Sea salt and cracked black pepper, to season